Guide to Beef Cuts

Beef Bolar Blade

Synonyms: Bolar, Clod Heart, Clod Center

The bolar blade is cut from the shoulder clod portion of the Chuck. It does a lot of work during the steer’s lifetime, and is thus tough & has a lot of connective tissue, but also excellent flavor. It’s a great lower-cost cut for pot roasting (braising), cutting stew meat, or grinding into 90/10% Lean/Fat ground beef.

Applications: Pot Roast, Cube for Stew, or Grind



Fat Content

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